Vegan Butternut Squash Soup

Ingredients

• 1/4 cup extra virgin olive oil
• 1 large onion (cut in to 1/2 inch chunks)
• 1 large butternut squash (peeled and cut in to 1 1/2 inch chunks)
• 1 medium sweet potato (cut in to 1 1/2 inch chunks (no need to peel))
• 4 large cloves garlic (smashed and peeled)
• 6 cups vegetable broth
• 3 inch piece fresh ginger (peeled and finely grated)
• 1/8 teaspoon nutmeg (preferably freshly grated whole nutmeg on a microplane)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup raw cashews
• pumpkin seeds (to taste, optional)

Instructions

1. 1

   --- For the Soup ---

2. 2

   Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.

3. 3

   Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.

4. 4

   Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.

5. 5

   If desired,

6. 6

   --- To Make Cashew Cream ---

7. 7

   Soak 1 cup raw cashews in enough water to cover for at least 1 hour and up to 24 hours. Drain cashew water and add cashews to a blender pitcher. Add enough fresh water to cover by 1 inch and blend until smooth.

8. 8

   --- To Serve ---

9. 9

   Ladle soup into bowls and serve with a swirl of cashew cream and a sprinkle of pumpkin seeds.